Nitro Coconut Floating Island with Passion Fruit and Vanilla 
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Nitro Coconut Floating Island with Passion Fruit and Vanilla 
Pastry Chef Michael Gillet of The Bazaar by José Andrés – Los Angeles, CA
Adapted by 
November 2009 
Yield: 6 Servings


Vanilla Syrup:

½ liter simple syrup 
3 vanilla beans

Caramelized Coconut Flakes:
200 milliliters simple syrup
50 grams coconut flakes

Coconut Foam: 
200 grams coconut puree
70 grams cream

Passion Fruit Cream:
125 grams simple syrup
125 grams water
3.1 grams agar agar
1½ sheets gelatin 
250 grams passion fruit puree

To Assemble and Serve:
Tamarind paste
1 passion fruit
1 bunch fresh mint
Liquid nitrogen 

For the Vanilla Syrup:

Heat the syrup to 80ºC and add the vanilla; let the mixture infuse for 24 hours and then strain and transfer to a squeeze bottle.  

For the Caramelized Coconut Flakes:
Temper the syrup in the microwave, and add the coconut flakes. Reserve at room temperature until the flakes are hydrated. Strain the flakes from the syrup  and spread them on a tray; dry in a dehydrator until crispy.

For the Coconut Foam: 
Combine the coconut puree and the cream. Transfer to a food whipper and charge with 2 chargers. Refrigerate for at least 2 hours.  

For the Passion Fruit Cream:
Combine the syrup, water, and the agar agar. Bring the mixture to a boil and add the gelatin and the passion fruit puree. Transfer the mixture to a tall container and blend using a hand blender. Strain and transfer to a squeeze bottle. 

To Assemble and Serve:
Spoon a circle of passion fruit cream on the plate. Spoon 1 tablespoon of the vanilla syrup around the passion fruit cream. Arrange 3 dots of tamarind paste, 6 passion fruit seeds, and 3 mint leaves around the edge of the cream. Dispense the coconut foam from the food whipper into a ladle. Dip the ladle into the liquid nitrogen. Rotate the ladle to loosen the ball, giving it a rounder shape. Place the ball in the center of the passion fruit cream. Garnish with the coconut flakes.